Print Recipe

Raspberry Almond Trifles




  1. In large bowl, beat whipped cream and 1 tablespoon liqueur until soft peaks form. Fold in Eagle Brand; set aside.
  2. Layer bottom of 12 (4-ounce) custard cups or ramekins with ladyfingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds.
  3. Repeat layers with remaining ladyfingers, liqueur, jam, cream mixture and almonds.
  4. Cover and chill for 2 hours.
  5. Store covered in refrigerator.

Yield: 12 servings

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